Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Give me a good sharp knife and a good sharp cheese and I'm a happy man." -George R. R. Martin
The refrigerator light goes on...
This is a great variation on Mac and Cheese. It's a few extra steps to roast the squash and sauté the onions but really worth it.
Avoid the temptation to cook the onions until limp. Lightly sautéing the onions keeps them slightly crisp so they add a bit of crunch and sharpness to the dish. The butternut squash is rich and creamy on its own, but roasting it gives a bit of umami flavor. Combining that with three cheeses makes for one of the best Mac and Cheese you will ever eat. The best part is that it makes great leftovers.
This may also be a great way to get veggie averse kids to eat squash. Because the color is bright orange (like the day-glow fake Mac and Cheese in a box) it may appeal to them as familiar. Depending on the child, you might want to leave out the onions or cook them thoroughly until limp. Another option would be to put the roasted squash and the well-cooked onions in a blender and puree until smooth before adding the cheeses and milk.
Creamy Butternut Squash Mac and Cheese
Servings: 4 | Serving size: 2 ounces pasta with sauce
Cooking time: 75 minutes (The squash can be roasted ahead of time and refrigerated until needed. This cuts the cooking time to less than 30 minutes - about as long as it takes to cook the pasta.)
This recipe can easily be multiplied and makes great leftovers.
Ingredients
- 3 tsp. olive oil (divided)
- 1 small (about 1 1/4 lb.) butternut squash
- 4 quarts water
- 8 ounces whole wheat or gluten free elbow or penne pasta
- 1 large white onion (sliced)
- 2 ounces semi-soft goat cheese
- 4 ounces provolone cheese (grated)
- 1 ounce Parmigiano Reggiano (grated)
- 1 cup 2% milk
- 1/4 tsp. salt
- fresh ground black pepper to taste
Preheat the oven to 325°F.
Slice the butternut squash in half lengthwise.
Scoop out the seeds and discard.
Place two teaspoons olive oil in a large skillet and put the squash in cut side down.
Place the skillet in the oven and roast the squash for about 45 minutes to an hour until the squash is very soft.
Remove and let cool.
Scoop the squash out of the skin and set aside. Discard the skin.
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook for about 12 to 15 minutes. Do not overcook - the pasta should be cooked al dente.
While the pasta is cooking place the remaining 1 teaspoon olive oil in the skillet over medium high heat.
Add the onion and cook for about 10 minutes, stirring frequently. Adjust the heat to lightly cook the onions but not make them limp.
Add the butternut squash, goat cheese, provolone cheese, parmesan, milk, salt, and pepper to the skillet over medium high heat.
Fold together gently. Adjust the heat to not burn the sauce.
When the pasta is done, drain and add to the pan with the cheese mixture.
Fold together gently.
Serve.
Nutrition Facts
Serving size: 4 ounces pasta with sauce
Servings: 4
Amount Per Serving
| Calories 530 | Calories from Fat 180 |
| % Daily Value |
| Total Fat 20g | 26% |
| Saturated Fat 10g | 52% |
| Monounsaturated Fat 3.5g | |
| Trans Fat 0g | |
| Cholesterol 40mg | 14% |
| Sodium 530mg | 23% |
| Total Carbohydrates 68g | 25% |
| Dietary Fiber 9g | 33% |
| Sugars 10g | |
| Protein 25g |
| Vitamin A 107% | Vitamin C 43% |
| Calcium 11% | Iron 20% |
| Vitamin K 5mcg | Potassium 1000mg |